Comments on: Gluten Free Empanadas

By: Jenn

Jenn — Sat, 29 Jan 2011 08:30:51 +0000

I haven’t played with that recipe much – but I will say that the end product (once it was baked) did not have a noticeable bean taste at all. If you want to try something different altogether from a bean flour, I wold suggest to start playing with maybe sorghum flour and see how it turns out – I’m just speculating here, you may have to experiment a bit

By: Jessi

Jessi — Sat, 29 Jan 2011 02:22:49 +0000

Hey Jenn, quick question for you. have you used any other flours for your dough? I’m allergic to soy and dislike the bean flours. Hope you can help!
<3 Jessi <3

By: Jenn

Jenn — Wed, 15 Dec 2010 07:57:06 +0000

Oh thank you! I’m glad it worked out for you so well!!

By: Tabitha

Tabitha — Tue, 14 Dec 2010 23:18:32 +0000

Thanks so much for the pie crust recipe. I didn’t want to miss out on empanadas when we do our Cuban(ish) Christmas and found your blog. Now I can forgo some of the other goodies and feel like I am being selective rather than deprived. I used mung bean flour rather than soy and arrowroot rather than tapioca. It still worked beautifully on my Samosas.

You take lovely photos. Definitely food porn.

By: A Gluten Free Pot Pie

A Gluten Free Pot Pie — Sat, 20 Nov 2010 15:18:27 +0000

[...] free. At the thought of pot pie, it was decided that we had to make one. After my recent success with pie crust, I felt up to the task. Woohoo! Another great recipe to use gluten free pie crust with! Thanks [...]

By: gfe-gluten free easily

gfe-gluten free easily — Mon, 23 Nov 2009 18:03:37 +0000

First, pot pie and now empanadas (I’m reading backwards here) … you’ll have me making pie crusts yet. Your empanadas sounds fantastic!

Shirley

By: Lauren

Lauren — Tue, 17 Nov 2009 02:10:33 +0000

Yay! Congrats on conquering pie dough – the empanadas look stunning =D.